Preheat oven to 215 degrees F. Separate eggs while still cold to avoid broken yolks. Set aside, letting egg whites come to room temperature. Tip: Measure all ingredients for meringue before beginning to avoid meringue collapse while under construction. Mix cornstarch, vanilla, vinegar, and, if desired, pink food gel. Set aside.

Line baking tray or cookie sheet with parchment paper. Draw 7-inch circle on parchment, then flip paper over so ink side is down. Clean Wipe down bowl of stand mixer with white vinegar along with whip attachment. (Or use an electric mixer and bowl; also clean with white vinegar.) Add room temperature egg whites to mixing bowl. Add cream of tartar and pinch of salt; start whipping on low for a few minutes or until small bubbles start to form and appear frothy. Increase speed to medium-low and gradually add superfine sugar, 1 tablespoon at a time. (If using regular granulated sugar, pulse in a food processor for a few seconds beforehand.) Once all sugar is added, continue whipping for 1 minute on medium-low, then increase speed to medium-high and whip for 3 to 5 more minutes.

Once stiff peaks begin to form, stop mixer and sift cherry powder into egg whites. Mix on low to incorporate, then whip on high until very stiff peaks form. The mixture should be glossy and stiff and have multiple peaks sticking upright when you remove whisk from bowl. When touched with fingers, it should not feel grainy. If it does, continue whipping. Add cornstarch mixture to egg whites. Mix in slowly to incorporate.

Use tiny dollop of meringue under each corner to hold parchment paper in place on the baking tray. To begin building pavlova, use large serving spoon or spatula to gently pile meringue onto parchment-lined circle. Pile high, then start creating bowl-like shape with thick walls. Use back of spoon or an offset spatula to create pattern on outside. For example, in a sideways, sweeping motion, angle spatula from bottom and stroke upward and to the right. Continue all the way around. Gently use spoon to create a well on inside of meringue for cherries and cream. Gently push meringue toward outer edges of circle. Smooth any mistakes with a spatula and redo pattern if necessary.

Bake pavlova in preheated oven for 90 minutes, and do not open oven during this time. Turn oven off. Leave pavlova in oven for a minimum of 2 to 3 hours or overnight. Unfilled pavlova lasts 1 to 2 days in airtight container at room temperature. Do not refrigerate and avoid moisture.

Soak cherries in kirsch, cognac, and lemon juice in medium bowl (preferably while making the meringue; they need to sit at least an hour). Set aside. Strain liquid from cherries and set fruit aside. In large sauté pan, add cherry liquid, vanilla bean (split lengthwise) and sugar. Cook on medium-low heat until mixture starts to bubble. Add cherries and pinch of salt. Cook until cherries start to soften and mixture starts to thicken. Don’t overheat or it will begin to caramelize; if browning is observed, pull pan off heat and add splash of water. Remove pan from heat and strain again, reserving sauce. Let cherries and sauce cool to room temperature before placing over pavlova.

Prepare whipped cream using stand mixer or mixing bowl. Add to bowl the cold whipping cream, cherry powder, and vanilla extract and whip until soft peaks start to appear. Add 2 tablespoons of cherry sauce. Stop mixer and fold in cold sour cherry yogurt.

Gently remove pavlova from parchment paper. Use a few dots of cream on serving platter to hold pavlova in place. Place pavlova on platter and begin gently scooping cream mixture into well, using care not to push too hard because meringue can crack. Pile cream until it peaks over rim. Reserve some cream to serve on side. Using large slotted spoon, carefully place cherries atop cream, reserving some.

Sprinkle with pistachios and garnish with grated freeze-dried cherries. Serve immediately with reserved cream and cherries.